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Root Beer Cupcakes

Root Beer Cupcakes
Root beer barrel candies and a spice cake-like batter give these cupcakes an old-fashioned flavor. Kids will especially love them! —Dot Kraemer, Cape May Court House, New Jersey
12 ServingsPrep: 15 min. Bake: 20 min. + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 1 cup root beer
  • 1-1/2 cups whipped topping
  • 12 root beer barrel candies, crushed

Directions

  • In a large bowl, cream butter and brown sugar until light and fluffy.
  • Add eggs, one at a time, beating well after each addition. Combine
  • the flour, baking powder, baking soda, cinnamon and allspice;
  • gradually add to creamed mixture alternately with root beer, beating
  • well after each addition.
  • Fill paper-lined muffin cups two-thirds full. Bake at 350° for
  • 18-22 minutes or until a toothpick comes out clean. Cool for 10
  • minutes before removing from pan to a wire rack to cool completely.
  • Just before serving, combine whipped topping and crushed candies;
  • frost cupcakes. Refrigerate leftovers. Yield: 1 dozen.
© Taste of Home 2013

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Root Beer Cupcakes (continued)

Nutrition Facts: 1 serving (1 each) equals 279 calories, 10 g fat (7 g saturated fat), 56 mg cholesterol, 144 mg sodium, 44 g carbohydrate, 1 g fiber, 3 g protein.
© Taste of Home 2013